Bebinca - portuguese cake

Ingredients

Egg yolks: 12 to 15 pieces
Sugar: 400g to 750g (plus extra for caramel)
Coconut milk: 600ml to 1 liter
All-purpose flour: 150g to 200g
Ghee or melted butter: 1 cup
Flavorings: A pinch of grated nutmeg and cardamom powder
Caramel: Made from 1/4 cup sugar and water 

Preparation Steps

Make the caramel: Melt sugar with a small amount of water in a pan until it turns dark brown and set aside. 
Mix the base: Beat the egg yolks and sugar together until creamy. 
Add milk and flour: Slowly whisk in the coconut milk and sifted flour, salt, and nutmeg to form a smooth, lump-free batter. Strain the batter. 
Divide and flavor: Mix a portion of the caramel into half of the batter to create a dark layer, keeping the other portion plain (vanilla/light). 
Bake layer by layer: Grease a baking pan with ghee. Pour a thin layer of the dark batter and bake using top heat (broil/grill mode) until set. 
Repeat: Brush the cooked layer with melted ghee, pour the next layer of batter (alternating dark and light), and bake. Repeat until all batter is used.
Rest and serve: Let the cooked bebinca cool, rest for 8 to 12 hours so the ghee distributes, then slice and serve